Ultra-Crispy Buttermilk Fried Chicken Sandwich Step-by-step instructions

Before you start

Before you start, ensure all ingredients are measured and ready. Marinate the chicken for at least 30 minutes or up to 4 hours in the refrigerator. Set up a dredging station with the flour mixture and buttermilk.

Have a wire rack ready for the coated chicken and a deep-fry thermometer to monitor the oil. The oil should be heated to 350°F (175°C) just before frying.

Instructions

Marinate and Dredge

1. 1Marinate the Chicken
   In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, garlic powder, onion powder, and smoked paprika. Add the chicken breasts, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
   Look for The marinade is smooth and pinkish from the paprika; the chicken is fully submerged.
   Tip For extra flavor, pound the chicken to even thickness before marinating.
2. 2Prepare the Dredge
   In a shallow dish, whisk together the all-purpose flour, cornstarch, salt, and black pepper. Set aside.
   Look for The flour mixture is well combined and seasoned.
   Tip Cornstarch helps create a craggy, extra-crispy crust.

The chicken is marinating in a tangy, spiced buttermilk mixture. The dredging station is ready with seasoned flour and cornstarch. The chicken pieces are evenly coated with a thick, craggy layer that will fry up crispy and golden.

Fry to Golden Perfection

3. 3Dredge and Double Coat
   Remove one chicken breast from the marinade, letting excess drip off. Dredge in the flour mixture, pressing to adhere. Dip back into the buttermilk marinade, then dredge again in the flour mixture, pressing firmly. Place on a wire rack. Repeat with the remaining chicken.
   Look for Each piece has a thick, even coating that clings to the surface.
   Tip Let the coated chicken rest for 10 minutes before frying to help the crust stick.
4. 4Heat the Oil
   Pour about 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C).
   Look for The oil shimmers and a pinch of flour sizzles immediately.
   Tip Maintain the oil temperature between 325°F and 350°F while frying.
5. 5Fry the Chicken
   Carefully place two chicken breasts in the hot oil. Fry for 3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C), about 6 minutes total. Transfer to a wire rack. Repeat with the remaining chicken.
   Look for The crust is dark golden brown and crispy; the chicken is cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; fry in batches to keep the oil temperature steady.

The oil is at 350°F (175°C). The chicken sizzles as it hits the oil, and the crust begins to turn a deep golden brown.

The kitchen fills with the aroma of fried chicken. After 6 minutes, the chicken is cooked through and the crust is shatteringly crisp.

Assemble and Serve

6. 6Toast the Buns
   Spread the cut sides of the brioche buns with softened butter. Heat a skillet over medium heat and toast the buns, buttered side down, until golden and crisp, about 1-2 minutes.
   Look for The buns are golden brown and smell buttery.
   Tip Toasting adds a rich flavor and prevents sogginess.
7. 7Assemble the Sandwiches
   Spread a generous amount of spicy mayo on the bottom half of each toasted bun. Layer with dill pickle slices, then place a fried chicken breast on top. Close with the top bun.
   Look for The sandwich is tall, with pickles and mayo peeking out.
   Tip Press gently to meld the flavors but keep the crunch intact.

The brioche buns are toasted with butter, and the spicy mayo is spread generously. Pickles are layered, and the crispy chicken is stacked high. The sandwich is ready to be devoured, with everything hot and crunchy.

Common mistakes

One common mistake is overcrowding the pan, which lowers the oil temperature and results in greasy, soggy chicken. Fry in batches, keeping the oil at 350°F (175°C).

Another error is not pressing the coating onto the chicken firmly enough; this causes the crust to fall off during frying. Also, avoid flipping the chicken too often—let it cook undisturbed for 3 minutes per side to develop a proper crust.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the crust is deeply golden brown and crispy. To test, insert an instant-read thermometer into the thickest part of the breast.

The crust should sound crunchy when tapped, and the juices should run clear. Let the fried chicken rest for a few minutes before assembling to allow the juices to redistribute.

• Poultry: 165°F (74°C) in the thickest part